Hemsida Barometers Frankrike Conclusions Conclusions


A significant share of French employees give importance to the balance of their dish but it is not reflected in the restaurants’ perception of their customers. On the other hand, a growing share of French restaurants owners declare that they have a good knowledge on balanced nutrition, or that they have a medium knowledge and could learn more, showing a growing interest for the topic. Plus, they do not have strong prejudices about cooking healthy meals.